This started with another heirloom recipe from my mom’s recipe box, then quickly spiraled into 3+ recipes when there was a potluck to prepare for. The heirloom recipe (which I’m going to call “Classic” here) makes a fairly standard deviled egg except that it’s missing paprika. Maybe this is something so universally assumed that it didn’t seem necessary…or maybe paprika was considered “too spicy.” My mom didn’t credit anyone for this recipe, so who knows.

In any case, I added smoked paprika to this classic version, because I think they’re necessary for the typical Midwestern-style deviled egg. The recipe also didn’t have any instructions, but this is basic enough that I felt confident to fill in the details. I had to look up “salad mustard,” as I wasn’t familiar with the term. It turns out it’s just a basic yellow mustard like French’s.

Then, once I started changing the heirloom recipe, things kind of snowballed into all sorts of experimentation. I had a potluck to go to with estimated attendance of ~50 people, so 12 deviled eggs (which is what the original recipe makes) wasn’t going to cut it. And, as long as I was going to make more, I thought, why not try other varieties?

Kids, don’t try this at home. Or do. Now that I’ve done this, I’m not sure I would make 3 varieties all in one stretch, as there was a lot of dishwashing as a byproduct. But it was fun, and I got to really work on my pastry-bag skills, and play around with presentation.

In addition to the “classic” variety, I made the honey mustard version and the carbonara version below. I think the carbonara was my favorite (I’m a sucker for a little bacon and pecorino), though I was happy with the honey mustard after I played around with it a bit. I originally planned to just use honey mustard dressing in this, but the flavor didn’t really come through, so I ended up adding honey and powdered mustard, and that seemed to work.

There are a few other varieties below which I haven’t tried yet. If you learn anything from this, it’s that you can take a basic recipe and play around with it to combine different flavors and ingredients until you get something not-so-basic.

Each recipe uses 6 eggs to make 12 deviled eggs.

A note on hard-boiling and peeling: Aim to boil for 10-12 minutes, then immediately move to a bowl of ice water. Keep them submersed in ice water to peel them. This is supposed to make them easier to peel, but some of my eggs still turned out a bit fugly. My spouse said it supposedly works better if you start with older eggs, that have maybe been in the fridge for 2-3 weeks. I bought a couple dozen right before cooking, so that might explain it. Your mileage may vary, of course.

Classic Version
6 hard-boiled eggs
1 tsp. Worcestershire sauce
1/2 tsp. salt
3/4 tsp. salad mustard (yellow mustard)
2 tsp. lemon juice or vinegar
1/8 tsp. black pepper
3 tbsp. mayo or salad dressing
Smoked paprika and/or minced chives for garnish

Cut the eggs in half lengthwise. Spoon out the yolks into a mixing bowl and smash. Add the rest of the ingredients.

If the mix is lumpy, use an immersion blender to get it nice and creamy.

If you have a pastry bag, fill it and apply the mixture to the hollow of each egg white. If not, then spoon the mixture back in the whites.

Sprinkle the tops with paprika because who the hell doesn’t like paprika on a deviled egg.

Honey Mustard Version
6 hard-boiled eggs
3 tbsp. mayonnaise
2 1/2 tsp. honey mustard dressing
1 tbsp. minced onion
2 tsp. honey
1/2 tsp. powdered mustard
1/8 tsp. salt
1/8 tsp. black pepper
seedy mustard (I like to use Maille) for garnish
chives, minced finely for garnish

Cut the eggs in half lengthwise. Spoon out the yolks into a mixing bowl and smash. Add everything but the garnishes together. If the mix is lumpy, use an immersion blender to get it nice and creamy. Apply to the whites with a pastry bag or spoon.

Garnish with a tiny, tiny amount of the seedy mustard and a few minced chives.

Carbonara Version
6 hard-boiled eggs
1/4 c. mayonnaise
1/4 tsp. salt
1/8 tsp. black pepper + more for garnish
2 tbsp. grated pecorino romano cheese + more for garnish
bacon crumbles (or guanciale if you have it) for garnish

Mix the egg yolks, mayo, salt, and pepper. If the mix is lumpy, use an immersion blender to get it nice and creamy.

Add the cheese to the mix and apply to the whites with a pastry bag or spoon.

Garnish with bacon/guanciale crumbles, more cheese, and more pepper.

Harissa Version
Follow the classic recipe above, but skip all the ingredients except the mayonnaise and add 1 tbsp. harissa paste and a pinch of salt instead. Garnish with cumin, fried onions, and cilantro.

Dill Pickle Version
Follow the classic recipe above, but skip all the ingredients and use 1/4 c. mayonnaise, 1 tsp. each of pickle juice and Dijon mustard, and 2 tbsp. minced dill pickles. Add salt and pepper to taste. Garnish with chopped dill, Old Bay seasoning, and/or sliced cornichons.